[Homeroast] Yemeni coffee beans.
John M. Howison
johnmhowison at gmail.com
Sun Jul 17 17:07:59 CDT 2011
When I roast Costa Rican beans to one minute past the end of last
"first crack" they are very uniformly browned and to my taste produce
a perfect brewed cup. When I duplicate this treatment,
roast-timewise, for Yemeni Mocha Sharasi, the beans vary in color
from slightly too-brown to yellow, and to get the best cup I must pick
out and throw away up to a quarter of the beans. Must those Yemeni
beans be roasted a special way? I do like an occasional Yemeni cup as
a departure for those "too-perfect" Tarrazus.
Contra muros, mater rubicolla
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